This dessert cheese and quince Salad with mint sauce is a delicious and light dessert that I love. In fact, this is a slightly more sophisticated version of the classic dessert resultona cheese with quince, only that this is a little softer, bright and in an attention to details. A dessert comfortable because you can prepare the day before and reserve in refrigerator until ready to serve, so you save the last-minute preparations more than once we were desperate. Sure you love it!

Ingredients:

• Quince: 150 grams
• Fresh cheese (Philadelphia

type): 80 grams

Evaporated milk: 1 / 2 cup

Powdered sugar 1 tablespoon and 1 / 2

Light Margarine: 1 Tbsp

Lemon juice 1 lemon

egg yolks: 2

Skim milk: 1 / 2 cup

Mint: 1 bunch small

Sugar: 2 tablespoons

Preparation:

• Put the elche evaporated in the refrigerator and allow to cool for 30 minutes
• After that is removed from the refrigerator and mounted with the blender
• Then add the powdered sugar and beat again
• It also added the lemon juice, squeezed past, and fresh cheese and blend it for a few minutes until well blended
• On the other hand is cut in layers quince
• Greasy type mold "plum cake" with a little margarine and provides a layer of quince in the background
• then a layer is filled with more or less the same thickness as the quince, cheese mixture we made earlier
• And so are superimposed layers to fill the mold. When filled enters the refrigerator and allow to cool for at least 8 hours
• To prepare the sauce gets the milk in a saucepan, along with the mint leaves and cook for 10 minutes
• After this time, remove from heat and slips
• Besides, you beat the egg yolks with the sugar. When well beaten pours hot milk
• It is cooked a few minutes at a time to be stirring, until sauce thickens slightly homogeneous and reserves
• When serving, the mold is removed from the refrigerator, the mold removed and cut into portions
• Individual plates are available and watered, over, with mint sauce.
• If you want to decorate it a little together we recommend you submit a fresh mint leaves or with sprinkling on top, with chopped nuts